Crustless Pumpkin Pie Recipe

Posted by NancyRadler on May 13th, 2009 at 12:39pm

A great, low-fat dessert for those watching their carbs. Egg whites can be substituted for the eggs also.

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Ingredients

1 can pumpkin — (15 oz)
2 eggs — lightly beaten
1 C evaporated skim milk (4 points)
1/2 C. Splenda
1/8 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice (adds nice flavor if you have it)

Directions

Mix everything together with a whisk. Pour in a pie plate sprayed with Pam. Bake 15 minutes at 425 degrees, then reduce to 350 for an additional 30-45 minutes (if you used a bigger pie pan, like 10 in., pie will be thinner and take less time to bake, about 30 minutes, an 8 or 9 in. pie pan will need a little more time.) Test for doneness when knife inserted in center comes out clean.

Serving Size: 8

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Under Desserts+ Pies Tags: baking with pumpkin, baking with pumpking, cooking with pumpkin, low fat pumpkin pie, low sugar pumpkin pie, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes